1."Some of the well-known types are the durum, emmet , Polish, and poulard. These are tetraploids. and there is the einkorn, which is a diploid. "
1.有些类型是大家都很熟悉,硬、二、波兰、圆锥。它们都是四倍体。此外还有一,是二倍体。
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1.Modelling suggests that durum yields will sharply fall there if the temperature keeps on rising.
气候模型显示,如果气温持续上升,里的硬质小产量将大幅下降。
2.And what about durum wheat, which grows abundantly in Mediterranean lands and is used to make pasta, flatbreads and couscous?
么盛产于地中海地区,被来制作意大利面、扁面包粉的硬质小呢?
3.In Italy, we tend to use durum wheat.
在意大利,我们倾向于使硬质小。机翻
4.Dry pasta is always durum wheat flour and water.
干意大利面是硬质小粉水。机翻
5.Modern bread and durum wheats, on the other hand, are free-threshing wheats -- meaning, when you harvest them, the grain separates from all the un-useful stuff pretty easily.
另一方面, 现代面包硬粒小是自由脱粒小— —这意味着, 当你收获它们时, 谷物很容易与所有无的东西分离。机翻
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